Blueberry & lemon pancakes

Blueberry & lemon pancakes

  • Rating: 5 out of 5.18 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 14-16

Get kids to help prepare a batch of American-style pancakes. The zesty-berry topping makes these a healthy brunch option

  • Freezable
  • Healthy
  • Vegetarian
Nutrition: per pancake (14)
HighlightNutrientUnit
kcal69
fat1g
saturates1g
carbs12g
sugars2g
fibre1g
protein2g
low insalt0.1g
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Ingredients

Method

  • STEP 1

    First, put the flour, cream of tartar and bicarbonate of soda in the bowl. Mix them well with the fork. Drop the golden syrup into the dry ingredients along with the blueberries and lemon zest.

  • STEP 2

    Pour the milk into a measuring jug. Now break in the egg and mix well with a fork. Pour most of the milk mixture into the bowl and mix well with a rubber spatula. Keep adding more milk until you get a smooth, thick, pouring batter.

  • STEP 3

    Heat the frying pan and brush with a little butter. Then spoon in the batter, 1 tbsp at a time, in heaps. Bubbles will appear on top as the pancakes cook – turn them at this stage, using the metal spatula to help you. Cook until brown on the second side, then keep warm on a plate, covered with foil. Repeat until all the mixture is used up.

RECIPE TIPS
EQUIPMENT YOU'LL NEED

❏ Weighing scales ❏ Mixing bowl ❏ Fork ❏ Teaspoon ❏ Zester ❏ Measuring jug ❏ 2 spatulas (1 rubber and 1 metal) ❏ Large frying pan ❏ Pastry brush ❏ Tablespoon

BEFORE YOU START

Wash your hands, tie back long hair, if necessary, and put on an apron.

Goes well with

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    Rating: 5 out of 5.18 ratings
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